Easy pesto lasagne
By Good Food
This vegetarian bake from reader Lucy Nanor is packed with spinach and peas along with creamy pesto and mascarpone sauce
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Prep:10 mins
Cook:45 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 787
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fat 62g
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saturates 30g
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carbs 27g
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sugars 7g
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fibre 6g
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protein 21g
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salt 1.5g
Ingredients
- 190g jar pesto
- 500g tub mascarpone
- 200g bag spinach, roughly chopped
- 250g frozen peas
- small pack basil, leaves chopped, and a few leaves reserved to finish
- small pack mint, leaves chopped
- 12 fresh lasagne sheets
- splash of milk
- 85g Parmesan, grated (or vegetarian alternative)
- 50g pine nuts
- green salad, to serve (optional)
Method
Heat oven to 180C/160C fan/gas 4. Place the pesto, half the mascarpone and 250ml water (or vegetable stock if you have some) in a pan. Heat and mix until smooth and bubbling. Add the spinach and peas and cook for a few more mins until the spinach has wilted and the peas thawed. Add the herbs and season.
Place a third of the pesto mixture into a baking dish roughly 18 x 25cm. Top with 4 lasagne sheets, then repeat with 2 more layers of sauce and lasagne sheets, finishing with a layer of pasta. Mix enough milk into the remaining mascarpone to make a white sauce consistency, season, then pour over the top. Sprinkle with the Parmesan and pine nuts. Bake for 35-40 mins until golden brown on top and bubbling around the edges. Scatter over the reserved basil leaves and serve with a green salad, if you like.
